Welcome to the veg files.

As a longtime vegetarian I started this blog as a place to share tips, recipes and general knowhow on maintaining a healthy vegetarian lifestyle. When I first became a vegetarian I was pretty lost and confused about just how to make sure I and my family got the right amount of nutrition, so I hope that this blog will help anyone out there who is feeling the same way. Of course, I hope this blog is useful to the old hands out there too!

I hope you enjoy reading it as much as I know I will enjoy writing it.

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Tuesday, 11 January 2011

How to make lentil bake.

This lentil bake is a great vegetarian friendly dish that is substantial enough to satisfy even the most dedicated of meat eaters. Lentils are high in protein, vitamin B and fibre. Lentils are of particular use for committed vegetarians as they are a very good source of iron, something that can be lacking in a vegetarian diet.

Pre heat the oven to 200C and grease a shallow baking dish, a lasagne dish is prefect for this recipe. Put the eggs on to boil. In a large heavy based pan put the lentils, onions, mixed herbs, vegetable stock and the can of tomatoes. Season well with the salt and black pepper. Bring this mixture up to the boil then reduce the heat and simmer for twenty minutes. Stir occasionally and taste the lentils to make sure they are cooked through. When the eggs are done they should take around ten minutes to boil, remove them from the heat and run cold water over them to cool. If you crack the shells at this stage it will prevent the eggs from turning black around the yolks.

Melt the butter and extra virgin olive oil in a frying pan or skillet and stir in the brown breadcrumbs. Remove from the heat and season with some salt and black pepper. Peel the eggs and slice them. In the lasagne dish start to make up your lentil bake. Put in alternate layers of the lentil mixture and the sliced boiled eggs. Finish with an egg layer. Sprinkle the breadcrumbs over the top and bake in the oven for twenty five minutes, or until the top is crispy and brown. You can add a little grated cheese to the top for added protein if you want. Cheddar, stilton and double Gloucester all taste really nice and melt well in the oven.

Serve at once straight from the dish with some hot garlic bread. This isn’t really a good recipe to reheat so use it all up once, it shouldn’t be too hard as it tastes really good.

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About Me

I am a mother of three longtime vegetarian children. My eldest daughter was the first to convert followed by my son and youngest daughter. I resisted giving up meat eating for quite a while until, one day, I looked at the food I was giving them and decided it looked a lot tastier and healthier than the meal I had prepared for myself and my husband. After that day there was no going back.
I feel healthier and have more energy now and even though one of the kids has since moved out she still returns often for a meal and a box of leftovers, so I must be doing something right.
Unfortunately,My husband would eat roadkill if I poured gravy on it and so I still have to cook meat for him. We all live in hope of converting him one day, but are not holding our breath!